Rustic Ramekin Pecan Pies

12 ingredients
6 steps

Ingredients

  • 1 package (Double Crust) Pillsbury Pie Crusts
  • 1/4 cups Coarsely Chopped Pecans
  • 1/2 cups Maple Syrup
  • 1/2 cups Dark Corn Syrup
  • 3 Tablespoons Brown Sugar
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Bourbon
  • 1 teaspoon Vanilla Extract
  • 2 whole Eggs, Lightly Beaten
  • 2 whole Eggs Whites, Lightly Beaten
  • 4 Tablespoons Semi-Sweet Chocolate Chips
  • 3/4 cups Pecan Halves

Directions

  1. 1
    Preheat oven to 350°F. Grab 6 ramekins and lightly coat the insides with cooking spray.
  2. 2
    Roll out the Pillsbury pie crusts. Using a large cookie cutter (or martini glass), cut out circles and place each crust inside each ramekin. I used the leftover dough to create the crust edge. You don't even have to crimp the crusts either. This is rustic! Throw in the freezer for 15 minutes.
  3. 3
    Combine the remaining ingredients (sans pecan halves) in a large bowl. Whisk until nicely combined.
  4. 4
    Pour the pie filling into each ramekin. Top each with 3 pecan halves.
  5. 5
    Bake mini pies for 35 minutes, or until the center is set.
  6. 6
    Let cool about 15 minutes and dig in.

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